The Riverside Journals - Festivals Issue 38 - FULL | Page 49

Smokehouse
Tours & Smoked
Salmon Carving
Lessons at
H.Forman & Son

L
Itinerary:
11.00
11.15
11.45
12.30

Meet & Greet
Talk on the history of H.Forman & Son
Tour of the Smokehouse and factory floor
Smoked Salmon carving demonstration
with Guinness World Record holder
Darren Matson
13.00 Salmon platter tasting at Forman’s
Restaurant
14.00 Tour concludes

ed by the fourth-generation owner, Lance Forman, this unique
opportunity means guests will have the chance to hear the
fascinating 110-year history behind H. Forman & Son.
There are many tales to tell; from founder Harry Forman’s
discovery of Scottish Salmon, to the invention of the trademark
London Cure, to the artisan methods still being used today.
Discover why Forman’s smoked salmon is truly artisan, as
you’ll be taken on a tour of the on-site smokehouse, where you’ll see the unique
salmon smoking and curing methods which have remained faithful to the
technique developed by Harry Forman right back in 1905.
Resident Guinness World Record Holder, Darren Matson, will demonstrate
his salmon carving skills on the factory floor for 30 heart-racing minutes. He
holds the record for the fastest time to bone and slice a smoked salmon – his
record is just 1 minute 11 seconds!
Afterwards, you’ll take a seat in Forman’s; the onsite riverside Restaurant
and Bar with an incredible vantage point overlooking the Olympic Stadium and
a viewing gallery into the smokehouse. It’s here where you’ll enjoy a delicious
smoked salmon tasting platter to share – we can guarantee you’ve never tasted
salmon quite like this before!
Once you’re a smoked salmon expert, you will be treated to a complimentary
packet of H. Forman & Son’s famous London Cure to take home.
If you choose to upgrade to a salmon carving masterclass with Darren,
he’ll teach you, step-by-step, how to emulate his famous smoked salmon
carving, which produces melt-in-the-mouth slices. Not only will you boast a new
impressive skill, you’ll leave with your hands full with your very own hand-carved
salmon, a carving kit with a rosewood-handled knife, a sapele wood carving board
and tweezers – to ensure that not a single pin-bone is missed.
The advent of commercial salmon farming in the 1970s has meant that
smoked salmon is now widely available for a lower price, but the quality varies
enormously as different companies use underhand practices such as excessive
salt and sugar. The original, artisan taste of smoked salmon remains a rare luxury
for many and H. Forman & Son are advocates of the tradition that turned smoked
salmon into the gourmet food that it is recognised as today.

Book at:
www.formansfishisland.com/tour-groups.php
Book salmon carving masterclass at:
www.formanandfield.com/salmon-carvingmasterclass-p-4078.html

49 the riverside journals

Price: £35 11.00-14.00
Masterclass for one person £149.95
Masterclass for two people £225